Copy Cat K&W
What’s better on a cold, winter day than Spaghetti???? BAKED SPAGHETTI!!! I have tried to recreate one of my favorite comfort foods from K&W. It’s a restaurant I used to go to in Roanoke, VA that is like a cafeteria. Since I have recently relocated to Charlotte, NC, I have been missing a lot of foods and have been attempting to recreate them at home. This is a super easy and simply spaghetti….and I think really close (if not better) than the K&W version! If you’re familiar with K&W, give it a try and see what you think! This spaghetti always had a unique flavor, almost a slight BBQ taste to it. Little did I know, it was WAY easier to make than my normal spaghetti recipe! There’s nothing quite like a heaping plateful of warm spaghetti on a cold winter night! Keep it Cozy!
CopyCat K&W Baked Spaghetti
- 8 oz. Spaghetti Noodles, cooked al dente
- 1 lb. Lean Ground Beef
- 1 White Onion, diced
- 2 Garlic Cloves, minced
- 1 tsp. Chili Powder
- 1/2 tsp. Ground Mustard
- 2 TBS Parsley
- 3/4 tsp Salt
- 1/2 tsp Pepper
- 2 TBS Apple Cider Vinegar
- 2 TBS Worcestershire Sauce
- 1 1/4 Cups Ketchup
- 1 heaping TBS Yellow Mustard
- 1 Cup Shredded Cheddar Cheese, divided
- 1 Cup Beef Stock
- 1/2 Cup Shredded Mozzarella
*Cook Spaghetti until AL DENTE; drain and set aside.
*Brown Beef and Onions in large skillet. Add Garlic and sauté until fragrant, 2 mins. Drain. Add Chili Powder, Ground Mustard, Parsley, Salt, Pepper, ACV, Worcestershire, Ketchup, Mustard, and 1/2 cup Cheddar. Simmer 5 mins. Add Beef Stock and Cooked Spaghetti Noodles. Toss to combine.
*Spoon into baking dish sprayed with nonstick spray. Top with remaining 1/2 cup Cheddar and Mozzarella.
*Bake 350. 25 mins or until cheese starts to brown. (or cover and refrigerate until ready to bake!)
Presto Chango Tips:
Use Whole Wheat or Rice or Gluten Free Pasta
Lighten it up with Turkey, Chicken or Soy Crumbles
Switch out the Stock and use Chicken or Veggie
*and, as always, try to use Organic, Local, Non-GMO ingredients whenever possible!